Roasted Leg of Lakeland Lamb with Herb Crust

Ingredients

• 1 leg of Lakeland lamb (approximately 2.5 kg / 5.5 lbs) 1 leg of Lakeland lamb (approximately 2.5 kg / 5.5 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and pepper.
3. 3.
   Place the leg of lamb on a roasting tray and rub the herb mixture all over the lamb, ensuring it is evenly coated.
4. 4.
   Roast the lamb in the preheated oven for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Adjust the cooking time according to your desired level of doneness.
5. 5.
   Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
6. 6.
   Slice the lamb and serve it with roasted vegetables and gravy.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to evenly distribute its flavor throughout the herb crust.

Tips & Tricks

• For a more intense flavor, marinate the leg of lamb with the herb mixture overnight in the refrigerator.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• Serve the lamb with mint sauce or a tangy cranberry sauce for added flavor.

Serving advice

Serve the Roasted Leg of Lakeland Lamb as the centerpiece of a festive dinner. Accompany it with roasted potatoes, steamed vegetables, and a rich red wine gravy for a complete and satisfying meal.

Presentation advice

Present the sliced leg of lamb on a large platter, garnished with fresh sprigs of rosemary and thyme. The golden-brown herb crust will add visual appeal to the dish.